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Sausage - how much cure for colour only? - Page 2

post #21 of 23
Thread Starter 
Quote:
Originally Posted by rgautheir20420 View Post

Seeing as your in canada, if you're able to keep the chamber below 40 degrees...and of course above freezing, I think cold smoking would be ok since you're not risking spoiling.

That's what I've been doing since december (smoking at low temps).
post #22 of 23

Can't say that I've ever noticed a ham flavor in any of my cured sausage, especially summer sausage. Too many spices to notice a ham flavor. I like to err on the side of caution and cure.

post #23 of 23
Thread Starter 
Since I see a lot of concerned members I corrected thread title to reference sausage.
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